Chile Rellenos Casserole


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 11.8 g
  • Cholesterol: 183.9 mg
  • Sodium: 621.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 18.6 g

View full nutritional breakdown of Chile Rellenos Casserole calories by ingredient
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Number of Servings: 4

Ingredients

    3 large poblano peppers, quartered seeds removed
    1 1/2 cup shredded 2% Cojack or mexican blend cheese
    3 eggs
    1/4 cup skim milk
    1/3 cup flour
    1/2 tsp baking powder
    1/4 tsp cayene pepper
    1/8 tsp salt
    **optional**
    4 tbsp fat free sour cream
    4 tbsp salsa

Directions

Preheat oven to 450*. Spray baking dish with pam, set aside.
In a small saucepan bring 2 cups water to boil, Immerse qaurtered peppers into boiling water for 3 minutes, drain well & pat dry with paper towel. Place quartered peppers in baking dish, top with 1 cup of the cheese.
In a medium bowl, beat eggs & milk until well mixed. Add flour, baking soda, cayenne, & salt, beat until smooth. Pour mixture over peppers and cheese.
Bake, uncovered, about 15 min or until a knife comes out clean. Sprinkle with remainder of cheese. Let stand about 5 min or until cheese melts.
**Can serve with salsa and sour cream, if desired. Goes great with quesadillas made with whole wheat tortillas!

Number of Servings: 4

Recipe submitted by SparkPeople user JDHANSON77.

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